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To make a rich and tasty soup, you need: - 1 pound ground beef (or ground turkey) - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14.5 oz) diced tomatoes - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup small pasta (like orzo or ditalini) - Salt and pepper to taste - Freshly ground black pepper, to taste These ingredients form the base of your creamy Italian meatball soup. The ground meat adds protein, while the veggies provide flavor and texture. The diced tomatoes add a nice acidity, and the chicken broth brings everything together. Finally, the heavy cream makes it rich and silky. For the meatballs, gather: - 1/4 cup grated Parmesan cheese - 1/4 cup breadcrumbs - 1 egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste These ingredients make your meatballs flavorful and tender. The cheese adds a nice salty punch, while the breadcrumbs help them hold their shape. To enhance your soup, consider these garnishes: - Fresh basil, for garnish - Extra grated Parmesan cheese You can also pair this soup with crusty bread or a fresh salad. This adds a nice crunch and balances the creaminess of the soup. {{ingredient_image_1}} Start by mixing the meatball ingredients in a bowl. Use one pound of ground beef or turkey. Add a quarter cup of grated Parmesan cheese. Then, mix in a quarter cup of breadcrumbs and one egg. Toss in two minced garlic cloves and one teaspoon of Italian seasoning. Add salt and pepper to taste. Blend until just combined. Don’t overwork the mixture. Next, form small meatballs about one inch in size. Set them aside on a plate. Grab a large pot and heat one tablespoon of olive oil over medium heat. Once the oil is hot, add the meatballs gently. Cook them until they turn brown on all sides. This should take around five to six minutes. Browning gives them a rich flavor. Once brown, remove the meatballs from the pot and set them aside. In the same pot, add diced onion, carrots, and celery. Cook them for five to seven minutes until they soften. Stir occasionally to prevent sticking. Next, add the browned meatballs back to the pot. Pour in one can of diced tomatoes and four cups of low-sodium chicken broth. Bring this mixture to a simmer. Let it cook for fifteen minutes. This allows the flavors to mix well. Add one cup of small pasta, like orzo or ditalini, to the pot. Cook it according to the package instructions until it is al dente. Once the pasta is ready, lower the heat and stir in one cup of heavy cream. Cook for an additional five minutes. This makes the soup creamy and rich. Taste the soup and adjust the seasoning with salt and black pepper if needed. Let it sit for a few minutes to thicken. Serve hot and garnish with fresh basil for that extra touch. To get the creamiest soup, use heavy cream. It adds richness and smoothness. Stir it in at the end to keep it thick. If you want a lighter option, use half-and-half. Mixing in a bit of grated Parmesan can boost the creaminess too. When making meatballs, mix the ingredients gently. Overmixing can make them tough. Shape them into small balls, about one inch wide. This size cooks evenly and stays tender. Brown the meatballs well in hot oil. This gives a nice crust and adds flavor to the soup. Italian seasoning is key for a classic flavor. If you like heat, add a pinch of red pepper flakes. Fresh herbs, like basil or parsley, brighten the soup. Always taste before serving. Adjust salt and pepper to your liking for the best flavor. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor that dried herbs can't match. Add it just before serving for the best taste. Perfect Meatballs: For tender meatballs, avoid overmixing the meat mixture. Just combine until everything is incorporated. Customize the Pasta: Feel free to use any small pasta shape you like, or even substitute with whole grain or gluten-free options for a healthier dish. Thicker Soup: If you prefer a thicker soup, you can let it simmer longer or add a cornstarch slurry to achieve your desired consistency. {{image_2}} You can switch the ground beef for ground turkey. This option is lighter but still tasty. You can also use ground chicken for a mild flavor. If you want a richer taste, try Italian sausage. It adds great spice and depth. To make a vegetarian soup, use plant-based meat. Look for options made from lentils or beans. For a vegan version, skip the meat entirely. Use a mix of mushrooms and beans for protein. You can also use coconut cream instead of heavy cream for richness. Feel free to add your favorite veggies. Spinach and bell peppers work well in this soup. You can also swap the pasta. Try using quinoa or rice for a gluten-free option. Herbs like oregano or thyme can boost flavor. Adjust to your taste to create a personalized bowl. To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand. Seal the container tightly. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When freezing soup, use freezer-safe containers. You can also use heavy-duty freezer bags. Make sure to remove as much air as possible. Label each bag with the date. The soup can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight before reheating. For best results, reheat soup on the stove. Pour the soup into a pot and heat on low. Stir often to prevent sticking. You can also microwave it in a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it’s hot all the way through. If the soup seems thick, add a splash of broth or water. Enjoy your warm, comforting bowl! You can store Creamy Italian Meatball Soup in the fridge for up to four days. Just make sure to keep it in an airtight container. If you want to keep it longer, freeze it. Frozen soup lasts for about three months. When you’re ready to eat, thaw it in the fridge overnight. Yes, you can make this soup in advance. It tastes even better the next day! Just let it cool before storing it. Reheat on the stove over low heat or in the microwave. If the soup gets too thick, add a little broth or cream to loosen it. For this soup, small pasta works best. I recommend using orzo or ditalini. These shapes are fun to eat and soak up the soup's flavors. You can also use small shells or even broken spaghetti if you prefer. Just make sure to adjust cooking times based on the pasta you choose. This blog post walked you through the key ingredients and steps for making creamy Italian meatball soup. I provided tips for the best texture and flavor. You can also explore variations for personal taste. Don't forget about storing and reheating methods for leftovers. Enjoy creating this meal; it's sure to please everyone. With a few tweaks, you can make it your own. Happy cooking!

Creamy Italian Meatball Soup

A hearty and creamy soup filled with flavorful meatballs, vegetables, and pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey)
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup small pasta (like orzo or ditalini)
  • to taste freshly ground black pepper

Instructions
 

  • In a mixing bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
  • Form mixture into small meatballs (about 1 inch in diameter) and set aside.
  • In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until vegetables are soft, about 5-7 minutes.
  • Add the meatballs to the pot and cook until browned on all sides, about 5-6 minutes.
  • Stir in the diced tomatoes and chicken broth. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
  • Add the small pasta and cook according to package instructions until al dente.
  • Lower the heat and stir in the heavy cream. Cook for an additional 5 minutes, stirring gently.
  • Adjust seasoning with salt and black pepper as needed.
  • Remove from heat and let it sit for a few minutes to thicken slightly.
  • Serve hot, garnished with fresh basil.

Notes

Garnish with fresh basil for added flavor.
Keyword creamy, Italian, meatballs, soup